Where is anybody finding powdered milk? It used to always be in the baking aisle with the canned milk. I guess since the China/melamine thing, major chains are shying away from it. I need to shop around or find an alternative. I like powdered milk in coffee, on cereal, and as a treatment mixed with lemon juice for playa foot (not really) just the coffee and the cereal bits.

When bacon is smoked it is smoked in it's entire, unsliced entity. When that happens, a sort of skin or shell is created on the outside (like when you sear a steak, or fry a french fry) that kills bacteria and allows the meat to have a longer life because everything stays on the outside of the "skin." This changes, though, as soon as the meat is cut, like prosciutto. Meaning, a leg of prosciutto can be kept for months but a slice of prosciutto only a few days.

I say ALWAYS err on the side of freshness. There's so much to do with bacon. If you need ideas http://baconporn.me/ is amazing. But, nothing beats bacon drenched in an amazing maple syrup.

I cook a whole pound of bacon at once by baking it. Lay the slices out on a cookie sheet with edges (bun pan) and bake it until it is about 3/4 done. Drain it on a stack of newspaper with paper towel on top and sop off as much fat as possible. Store this in a plastic bag in the refrigerator for a couple of weeks. When you want a couple of pieces of bacon, wrap them in a paper towel and zap for 30-60 seconds. Very handy.

Maybe substitute that last part with just letting them sit in a pan in the sun for a little bit

Where is anybody finding powdered milk? It used to always be in the baking aisle with the canned milk. I guess since the China/melamine thing, major chains are shying away from it. I need to shop around or find an alternative. I like powdered milk in coffee, on cereal, and as a treatment mixed with lemon juice for playa foot (not really) just the coffee and the cereal bits.

Oh God, powdered milk. Sometimes I had it on my cereal as a child. I'm not quite over it.

I use the Horizon Farms shelf-stable milk boxes on the playa. They're right next to the juice boxes (usually) in grocery stores. For coffee, I use the Starbucks Doubleshots canned espresso, which has some cream & sugar in there already. I chill those too, but again, not necessary

Hey Yellowpants. Wow, you're right. You are lazy. (You don't even have to click to the second page of Q&A: Tips & Tricks forum to find the most recent "Realistic non-cooler based menu planning" thread.)

*Shelf-milk (instead of powdered milk), with cereal in paper bowls, which you burn. Single-serving goodness.*Pouch Indian food, such as Tasty Bites. Leave in sun all day to "heat".*Use tuna in pouches instead of cans. Better tasting and garbage compacts better.*Chips stay dry, even when left open. Small jars of salsa can be eaten in one sitting, so you don't need to ice it.*Pickled goods only need to be refrigerated after opening if you want then to keep more than a week. They will do fine at room temperature during the burn. I like Okra and spicy Indian mango pickle. And regular pickles, of course.*Many volunteer departments (Rangers, Gate, etc.) give a meal token for the BM Org commissary for each shift done. That's a rounded meal for six hours of work.*And, as you listed, trail mix/nuts, granola bars, dried fruit are all good.*Oranges should be kept in an air tight container or they dry out some over a week. Or eat them in the first three days.

You can get canned bacon. Yum. It's actually pretty good straight out of the can. I second everything everyone has said here.

Canned soup works well to. Get whatever kind you like, leave in the sun for several hours, come back...hot and ready to eat. Or grow a pair and just eat it luke warm...it's just as good.

I agree with Sav whole heartedly...HORIZON SHELF STABLE MILK! You will thank us later. Put it on cereal, in coffee, or make some coco at night. Totally yummy.

Salmi's and other shelf stable cured meats are wonderful. Even after you slice them, it's so dry out there they do just fine, though usually you have to cut off the end bit if it has been sitting out for a while.

Salmi's and other shelf stable cured meats are wonderful. Even after you slice them, it's so dry out there they do just fine, though usually you have to cut off the end bit if it has been sitting out for a while.

A little tuna with paprika is devine. Also try mixed with mayo packets, dill, pepper, capers (a jar will be fine unrefrigerated for the week), and lemon (a couple grocery store lemons with thick skins will last you the week).

These are BY FAR my favorite anchovies. If you can find them, a little anchovie and a cracked pepper table water cracker...YUM!

Bring some wine, have crackers, cured meats, tined fish, caviar and some shelf stable cheese and you'll eat like a king.

Smoked oyster and mussles are especially wonderful.

Trader joes has a canned, smoked trout that I think is absolutely out of this world. TRY IT!

Crab, shrimp, salmon, gifilte fish, clams, mackerel (try Smiling Fish Green Curry Fried Mackerel...soooo good), herring, sardines, catfish (try Smiling Fish Fried Catfish with Chili), and cockles are all available in abundance. Try kosher markets, asian food stores, organic stores, your regular grocer, gourmet markets, and british specialty stores. If you hurry, you may also be able to order from an online grocer and rush deliver.

Salmi's and other shelf stable cured meats are wonderful. Even after you slice them, it's so dry out there they do just fine, though usually you have to cut off the end bit if it has been sitting out for a while.

VeganChoirGirl

Wait....what?

I'm so confused.

Again.

Sigh...I have addressed this issue in numerous threads...but just for you!

I was vegan for five years until I went to the burn for the first time. I cam prepared with a fully vegan menu. I had not consumed meat or cheese or any other animal product, nor had I wanted to from the time I went from vegitarian to vegan five years earlier.

At the burn all I wanted to eat was canned fish. I ate meat, cheese, and many other things I would never have touched before. It was delicious. I didn't have any digestive issues.

skip the cooler and bring small jars of pickled eggs. Put two pickled eggs, some canned, sliced banana peppers and a little of the egg juice over some pretzles. Totally delicious with a beer for lunch mid day.

Also try canned doulmas and stuffed peppers. Middle Eastern and Greek markets will have them. YUM!

There are a number of ways shelf-stable cheese can be taken. Yes, ez cheese and velveta are shelf stable...and even a little bit yummy out there for some reason. However, a good AGED hard cheese...think that expensive seven year old cheddar you've been saving for a special occaision or an extremely hard sheeps milk cheese. As long as you keep them hydrated (ie not left out to the elements)...they should be fine. There are also a number of companies that make faily standard cheeses (swiss, jack, cheddar) in a shelf stable form. They usually come in those aweful baskets you get at xmas with the terrible cheddar filled salami. But...they are pretty good for the playa when you don't have a cooler.

A guy gave us clif bars last year "They're kind of a commitment" he said... They saved us! Keep them in the cool place so the chocolate doesnt melt but they are great ang vegan. :) Like a grown up chewy bar!

PB&J works, if you dont mind not cooling your Jelly.
Chips & Salsa was AMAZING! The Salsa felt cold all week even though we didnt have ice. YUMMMM :)
V8 for salt and vitamins, great when youre hung over
We loved the Boost nutritional drinks in the morning, better chilled, but a cool shot of vitamins and protein in the hot mornings is perfect, especially if you partied teh night before.
Canned soup with pop top lids, leave it on your dash or on top of a car, somehwhere in the sun for the day, hot soup for dinner :)